The Story Behind The Lawn Flamingo

The Springs, a summer paradise in Greenpoint, Brooklyn that oozes mid-century Palms Springs, takes its cocktails seriously. Not too seriously, though — a good number of them are frozen, and those that aren't are brightly colored and lightheartedly named.

The Lawn Flamingo, says co-owner and beverage director Sarah Boisjoli, takes its cues from the Jungle Bird, a cocktail that first appeared at the Aviary Bar at the Hilton Kuala Lumpur in the late 1970s. "It’s a little tiki, a little sweet and tropical from the pineapple, a little tart from the lime, and a little savory from the blackstrap, mezcal, and Campari," she says. "It checks a lot of boxes." 


  • 1/2 ounce lime juice
  • 3/4 ounce pineapple juice
  • 1/4 ounce simple syrup
  • 1/4 ounce Campari
  • 3/4 ounce Cruzan Blackstrap
  • 1/2 ounce Del Maguey Vida Mezcal


  1. Add all ingredients to a cocktail shaker and shake with ice.
  2. Strain over fresh ice in a rocks glass or similar.
  3. Garnish (optional) with a pineapple wedge and a few palm leaves.

Recipe Rating

(130 votes)
This refreshing cocktail mixes sweet, tart, and savory with pineapple and lime juices, blackstrap rum, mezcal, Campari, and simple syrup. Get the recipe for this summer rum cocktail here.